Easy Lemon Puff Pastry Recipe
Spring is finally here! The weather in NYC is starting to get warmer and I’ve officially put away my winter coat for the season (although I have been known to wear my winter hat well into April…).
Courtney here! In addition to putting away my winter clothes, I transitioned from baking rich, chocolatey cakes and pumpkin pies to light, fresh pastries and fruity treats. I’m doing all I can to channel warm weather and the hope of a more “normal” summer, so today I’m making an easy lemon pastry.
Made with puff pastry and homemade lemon curd, these mini delicacies make for a perfect Easter dessert or a citrusy treat with your morning Joe. Interestingly enough, I used to hate lemon treats, and all of a sudden, I’m craving them. They say your taste buds change every seven years or so, so if that’s true, it looks like mine are ready for a change!
If you too are ready to channel all the spring vibes, try out this delicious lemon pastry recipe.
Mini Lemon Puff Pastries
Recipe:
(this recipe is an adaptation / combination of two recipes, from Mom Endeavors and Bake Eat Repeat)
The Pastry:
1 Package Puff Pastry Sheets (2 sheets)
1 egg, beaten
The Lemon Curd Filling:
1 cup granulated sugar
1 tablespoons lemon zest (2 lemons)
1/4 cup unsalted butter, softened
3 large eggs
1/2 cup lemon juice (2-3 lemons)
1 cup whipped cream (homemade or store bought)
1 cup blueberries for topping
Powdered sugar for dusting
Directions:
Thaw Puff Pastry according to package directions (mine took about 2-3 hours in the fridge) and preheat the oven to 400 degrees.
Unfold the dough onto a floured surface and brush the dough with the beaten egg.
Using a cookie cutter or round glass, cut the dough into circles and place into the mini muffin tin pan cups, and gently poke holes at the bottom with a fork.
Bake at 400 for 15 minutes, or until the pastry starts to become golden brown. Once the pastry is done baking, remove from the oven and immediately press down the centers with a spoon to create wells.
While the pastry dough bakes (or cools), prepare the filling. In a medium saucepan, whisk together the sugar, eggs and lemon juice until well combined. Whisk in the butter and lemon zest over medium heat.
Continue cooking over medium heat, whisking constantly, until the lemon curd is thick enough to coat the back of a metal spoon (for me this took about 8-10 minutes)
Transfer the curd to a container to let it cool for 10-15 minutes before refrigerating it to cool completely (as it cools, it will thicken more).
Once the lemon curd is cooled, in a small bowl, stir it together with the whipped cream until well combined.
Fill the pastry cups with a spoonful of the lemon filling. Top with blueberries and a dusting of powdered sugar!
What are you baking this spring? Drop your favorite lemon desserts below, because I have a feeling I will be baking a lot more treats this year, and hopefully, I’ll even be able to share them with friends soon!
